Long Island Photographer

Exploring Eggs

I've been watching Mind of a Chef, which is awesome by the way. I can listen to Anthony Bourdain for hours and David Cheng too for that matter. I think he needs his own tv show. Anyway, it doesn't take much to motivate me so, needless to say, David and Wylie Dufresnes conversation about mediocrity and eggs prompted some exploration of my own. The result: Polenta and eggs with a bacon and manchego crumble and a healthy drizzle of butter.

How I get here. I loved the idea Wylie had about collecting yokes and warming them in water separate from the whites. I wanted mess around with polenta and thought maybe I would try and separate the whites, and cook them separate in a glass in the microwave. I was trying to get close to the size of the polenta round. I have to say this is brilliant and don't think I will be slopping up the kitchen on a Sunday morning for eggs anymore. The microwave is my new breakfast superhero. Next I cooked the yoke. I stacked everything up and crumbled some bacon, grated some manchego, tossed them together and sprinkled that crumble onto my egg stacks. Then I melted a nice cup of butter and drizzled that on top. Interesting.